The first New York aged whiskey since Prohibition – and New York’s first bourbon ever. The foundation is 100% Empire State corn, sourced within ten miles of Tuthilltown Distillers. They like to keep it local and keep it green.

Once the local farmers harvest and dry the corn grown for their Baby Bourbon, they grind it, add water and cook the mash for fermenting – creating a round flavor and balanced palate. Baby Bourbon is left to mature in their signature small charred new American oak barrels, giving it a uniquely rich amber color. Small barrels mean more wood contact, which accounts for its rich, oaky, smoky flavor profile. They never charcoal or chill filter their bourbon, giving you a full-flavor experience. You’ll also recognize subtle notes of vanilla and caramel.